Category Archives: Egg Dishes

Spanish Deviled Eggs

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Cook ¼ cup chopped onion and 2 tablespoons chopped green pepper in 2 tablespoons butter or margarine till tender; blend in 1 tablespoon all-purpose flour. Add: one 16-ounce can tomatoes, cut up; 1 teaspoon sugar; ¼ teaspoon salt and dash pepper. Cook and stir till bubbly. Pour into 4 individual casseroles. Arrange 3 Deviled Egg halves in each. Combine ½ cup fine dry bread crumbs and 2 teaspoons melted butter or margarine; sprinkle over eggs. Bake in 425° oven for 15 minutes. Makes 4 servings.

Deviled Eggs: Halve 6 hard-cooked eggs lengthwise; remove yolks and mash. Blend in ¼ cup mayonnaise or salad dressing, 1 teaspoon vinegar, 1 teaspoon prepared mustard, dash salt and dash pepper. Refill the egg whites with yolk mixture.

CHEESE SOUFFLÉ

Melt 6 tablespoons butter or margarine, blend in ½ cup all-purpose flour, ½ teaspoon salt, and dash cayenne. Add 1½ cups milk all at once. Cook and stir till thickened and bubbly. Remove from heat;. Add 12 ounces sharp cheddar cheese, shredded or diced. Stir till cheese melts. Beat 6 egg yolks till thick and lemon-colored. Slowly add cheese mixture, stirring constantly. Cool slightly.

With clean beaters, beat 6 egg whites till stiff peaks form (tips stand straight). Gradually pour cheese sauce over beaten egg whites, foling in thoroughly. Pour into ungreased 2-quart soufflé dish. Attach a “collar” to the soufflé dish. (For collar, measure enough foil to go around casserole plus a 2- to 3-inch overlap. Fold foil into thirds, lengthwise. Lightly butter one side . Letting collar extend 2 inches above the top of the casserole. buttered side in, fasten with tape.)

Bake soufflé in 300° over about 1 hour and 20 minutes to 1½ hours or till knife inserted off-center comes out clean. Gently peel off collar, serve soufflé immediately. Makes 6 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Eggs in a Ring

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1 egg
1 cup milk
¼ cup vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
Creamed Eggs (below)

Heat oven to 400°. Grease 6-cup ring mold. Beat egg; stir in milk and oil. Stir in flours, cheese, sugar, baking powder and salt just until flour is moistened. (Batter will be lumpy.) Spoon into mold. Bake until golden brown, 20 to 25 minutes; unmold. Prepare Creamed Eggs; serve in center of hot muffing ring. 6 servings.

CREAMED EGGS

1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of chicken soup
3 hard-cooked eggs, sliced
6 to 8 pimiento-stuffed olives, sliced
2 tablespoons chopped onion
⅛ teaspoon poultry seasoning

Heat frozen peas and soup in 2-quart saucepan over medium heat, stirring occasionally. Fold in eggs, olives, onion and poultry seasoning; reduce heat. Simmer uncovered 3 to 5 minutes.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Fiesta Tart

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Cooking time: 35 mins.
Preparation time: 20 mins.
Main cooking utensils: pie pan, skillet
Oven temperature: 425-450°F, then 350-375°F.
Oven position: above center

For 4-6 people you need:
1½ cups all-purpose flour
pinch salt
½-1 teaspoon dry mustard
6 tablespoons butter
½ cup dry grated Cheddar cheese
2 tablespoons water
1 shallot or onion
2 tablespoons butter
3 eggs
⅔ cup shelled prawns
⅔ cup coffee cream
salt and black pepper
1-2 teaspoons made mustard
2 tomatoes, thinly sliced

Garnish:
parsley or fennel
prawn heads

  1. Sift flour, salt, and mustard, rub in butter.
  2. Add cheese and bind together with water to form a firm dough.
  3. Roll out and line greased ring or pie pan. Flute edges and prick bottom.
  4. Chill if possible.
  5. Bake blind for 15 minutes on a baking sheet in 425-450° oven.
  6. Fry chopped onion in butter, blend with eggs, and stir in all other ingredients, except tomatoes.
  7. Pour into half-baked pie shell, arrange sliced tomatoes on top. Bake for about 20 minutes until custard has set in a 350-375° oven.
  8. Garnish with parsley or fennel and prawn heads.

TO SERVE: Hot or cold.

TO VARY: Add milk instead of cream, use small can pink salmon instead of prawns, and garnish with lemons.

TO STORE: In refrigerator.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Baconlindad Tomat (Bacon Wrapped Tomato)

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Preparation time: approx. 20 min
Cooking time: approx. 10-15 min
Oven temperature: 225°

Ingredients: (4 pers.)
4 large tomatoes
4 slices of bacon
4 grudge
Salt, white pepper
2 tbsp grated cheese

Preparation:

  1. Cut a small cap off each tomato and pit them.
  2. Stand the tomatoes upside down for a little while so they drain.
  3. Salt and pepper inside the tomatoes.
  4. Place them in a greased fireproof dish.
  5. Pour in the eggs and sprinkle with grated cheese.
  6. Wrap a slice of bacon around each tomato and place the dish in a hot oven at 225° for about 10-15 min.
  7. Add toasted bread and butter

Translated from Swedish using Google Translate.

©️ Hemmets Journal AB S/B/1

Scrambled Eggs

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HOME-STYLE SCRAMBLED EGGS

4 eggs
1 tablespoon instant minced onion or 3 tablespoons minced onion
¾ teaspoon salt
3 tablespoons water
¼ cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or ½ cup chopped green pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.

As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 servings.

CREAMY SCRAMBLED EGGS

8 eggs, slightly beaten
1 package (3 ounces) cream cheese, cut up
2 tablespoons butter or margarine
4 slices bacon, crisply fried and crumbled
2 tablespoons snipped chives

Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

White Russian and Strawberry Omelet

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Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20-30 individual omelets, right in front of your guests, in a matter of minutes.

This dessert omelet is an easy one and requires no special talents; it is finished in the oven and no flipping or unmolding is necessary. For more omelet recipes, see Index.

12 eggs
2 tablespoons superfine sugar
¼ cup dairy sour cream
⅓ cup flour
1½ teaspoons salt
2 tablespoons butter
1 cup strawberry preserves
2 tablespoons Cointreau

Break eggs into large mixing bowl and beat well. Stir in sugar and sour cream. Sift flour over eggs and add salt. Mix gently but thoroughly.

Heat butter in deep, heavy skillet suitable for presentation at table. When foaming, pour in eggs and cook slowly until bottom has set. Place in 375 F oven 7-10 minutes or until firm. Heat strawberry preserves.

Remove from oven and spread with warm strawberry preserves; sprinkle lightly with Cointreau.

Yield: 6 servings.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Egg and Shrimp Curry

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Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan

For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs

Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice

  1. Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
  2. Chop and fry peeled onion and apple in the butter until golden.
  3. Add flour and curry powder and cook gently for 1 minute.
  4. Remove from heat, gradually blend in liquid.
  5. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
  6. Cover pan, simmer gently for 10-15 minutes.
  7. Add peeled shrimp and halved, shelled eggs.
  8. Heat for a further 5-10 minutes.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Egg Foo Yong

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6 eggs, well beaten
12 ounces fresh or 1-pound can bean sprouts, drained
⅓ cup thinly sliced green onions
½ cup finely chopped celery
Small can water chestnuts, thinly sliced
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons oil

For Sauce:
2 teaspoons cornstarch
1 teaspoon vinegar
1 teaspoon sugar
¼ cup soy sauce
½ cup vegetable bouillon

Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.

Serves 3 to 4 • Preparation time: 25 Min
Approximate calories per serving… 270

SUGGESTED MENU
Cashew Vegetable Salad
Egg Foo Yong
Cooked Fresh Spinach
Mandarin Sherbet

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Broccoli Vinaigrette

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1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears
½ cup salad oil
3 tablespoons vinegar
2 tablespoons lemon juice
1½ teaspoons sugar
¾ teaspoon salt
¾ teaspoon paprika
¾ teaspoon dry mustard
¼ teaspoon dried oregano, crushed
Dash cayenne
⅓ cup finely chopped dill pickle
⅓ cup finely chopped green pepper
3 tablespoons snipped parsley
2 tablespoons capers, drained
1 hard-cooked egg, finely chopped

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.

©️ Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.